Pulled Pork Mac-n-Cheese with Garlic Crumbs – Original BBQ

Macaroni and cheese with pulled pork mixed with Original BBQ Sauce, topped with Garlic Parmesan crumbs.


Serves 9 each 8oz portions

2-cups Sweet Baby Ray's Original Award Winning Barbecue Sauce
1-quart Pulled Pork
6-cups Mac-n-Cheese, Prepared
1-cup Garlic Crumbs

Garlic Crumbs
¼-cup Sweet Baby Ray's Garlic Parmesan Sauce
¾-cup Panko Bread Crumbs

Pulled Pork
4–6 lbs. Pork Butt, Boneless
¾ cup Garlic, Granulated
¼ cup Pepper, Black, Ground
¼ cup Salt, Kosher


Using a ½ 2inch hotel pan, spray well with cooking spray. Mix the pulled pork and Sweet Baby Ray’s Original BBQ Sauce well. Once mixed spread the pork evenly in the ½ hotel pan. Top the pork with the prepared mac-n-cheese evenly covering the pork. Sprinkle the garlic crumbs over the mac-n-cheese. Bake in a 350 F oven for 30-45 minutes or until the crumbs are browned and you have reached an internal temperature of 165 degrees. Garlic Crumbs Place all ingredients in a large mixing bowl and mix well. To better incorporate the sauce into the crumbs, press and roll the bread crumbs in your hands – similar to rolling a meat ball. This will help distribute the sauce throughout the bread crumbs. Remove to a storage container and refrigerate until needed. Pulled Pork Place the pork into a 2-inch hotel pan. Generously season the pork on all sides with the garlic, salt and pepper. Cover with foil. Roast covered in a 350 F convection oven for 3-4 hours, or until the pork is fork tender and the meat can be pulled easily apart. Remove, uncover and let cool for 30-60 minutes where the pork is still hot/warm but manageable to be pulled apart. Pull the pork, slightly shredding the pork as you separate the fat from the meat. Place the pulled pork on a baking sheet or 2-inch hotel pan and refrigerate to cool to below 41 F. Cover and reserve until needed. Discard the fat.